Sunday, June 28, 2009

Vegetable Biriyani- Type I

Items Required :

I. Masala Preparation:
Elachi - 5 pieces
Cinnamon stick (pattai) - 1 small piece
Cloves - 3 pieces
Bay leaf - 1
Fenugreek (methi) - 1 spoon

Grind the above items together in a mixer (without adding water) into a powder. It might be coarse but that doesn't matter

II. Green Paste Preparation


Corrainder Leaves - 1 bunch
Mint Leaves - 1 bunch

Grind both the leaves together in a mixer with very little water and keep it aside





III. Biriyani
Bamathi Rice - 2 cups (Soak it in 2 cups of water for about 15 minutes)
Water - 4 cups
Vegetables - 1 cup (peas one small packet, beans, carrot)
Big Onion - 1 (thinly sliced)
Green Chillies - 4 (slited )
Fresh Thick Curd - 1 cup
Coconut Milk - 1/2 cup
Tomato Sauce- 2 Table Spoons
Ginger Garlic Paste - 2 spoons
Garam Masala Powder - 1 spoon
Chilly Powder - 1 spoon
Salt- 2 spoons
Oil - 2 Tea spoons
Ghee - 2 Tea spoons



Method:

1. Heat oil and ghee in a pan
2. Add the coarsely grounded Masala mentioned in step I
3. Fry the green chillies and the onions till it turns golden brown
4. Add Corriander-Mint paste mentioned in step II .Sauté it well
5. Add Ginger Garlic paste
6. Add the vegetables and sauté it well
7. Add coconut milk and tomato sauce
8. Add Garam Masala Powder and Chilly Powder.Let it boil well
9. Add Fresh curd and mix well
10. Now add 4 cups of water and salt.Allow it to boil
11.Finally add the rice and transfer the contents into a pressure cooker or electrical rice cooker
12.Pressure cook for 2-3 whistles
13. Mix well after taking it from the cooker
14.This goes well with Raitha and chips